Chicken Cordon Bleu

Go make this Chicken Cordon Bleu for dinner tonight! I’m not even kidding. It’s completely delicious, and 10 to 1 you already have the ingredients you need on hand!

Go make this Chicken Cordon Bleu for dinner tonight! I'm not even kidding. It's completely delicious, and 10 to 1 you already have the ingredients you need on hand!

I hope everyone had an excellent Halloween.  I know we did.  We took the boys trick or treating in my mom’s neighborhood.  We had our traditional grilled cheese and tomato soup dinner before going out – seriously the perfect comfort food. The boys had a great time.  There was a big group of my sister’s friends and Otto couldn’t get enough of the big kids.  Are you ready for the reveal?

We were the Justice League!

Mike was Superman, I was Wonder Woman, Otto with Green Lantern, and Eddie was Batman. I loved Otto’s little muscle suit. He’s been wearing the mask and Green lantern ring for a couple weeks now. I even got him to recite the Green Lantern oath. It was awesome. Mike’s Superman shirt had a detachable cape and everything. Eddie’s gauntlets were the best part of everyone’s costume. Little man walked most of the way. When his pumpkin got too heavy to carry, he set it down and kept on walking.

And now food.

Go make this Chicken Cordon Bleu for dinner tonight! I'm not even kidding. It's completely delicious, and 10 to 1 you already have the ingredients you need on hand!

GO make this for dinner tonight.  I’m not even kidding.  It’s completely delicious, wicked easy, and 10 to 1 you already have the ingredients you need on hand.  Just sayin’.

Go make this Chicken Cordon Bleu for dinner tonight! I'm not even kidding. It's completely delicious, and 10 to 1 you already have the ingredients you need on hand!

Thank you to everyone for your comments about the recipe.  I’ve taken many of them into consideration (especially the boullion notes) and I’ve made over Mel’s sauce to a sauce that we just love.  I think this recipe has gotten even better thanks to your feedback.  🙂

Go make this Chicken Cordon Bleu for dinner tonight! I'm not even kidding. It's completely delicious, and 10 to 1 you already have the ingredients you need on hand!

That stuff in the background?

That’s the BEST side dish EVER!!

Chicken Cordon Bleu
Prep time
Cook time
Total time
Serves: 6
  • 3 boneless, skinless chicken breasts, cut in half (like you’re butterflying, but finish the cut)
  • 12 slices deli honey ham
  • 1 cup Panko bread crumbs
  • 2 tablespoons butter, melted
  • 6 slices Swiss or Provolone cheese
Parmesan-Dijon Cream Sauce:
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup milk
  • 1/2 cup chicken broth
  • 1/2 tablespoon Dijon mustard {if you like a strong mustard taste, use 1 tablespoon}
  • 3/4 teaspoon Worcestershire sauce
  • 1/2 cup finely grated Parmesan cheese
  • Parsley, for garnish
  • Salt and pepper, to taste
  1. Coat a 9″ x 13″ baking dish with non-stick cooking spray. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine the bread crumbs and 2 tablespoons melted butter; set aside.
  3. Lay all of the chicken breast halves in a single layer in the bottom of your baking dish – unlike the traditional CCB recipe, there is no second layer of chicken in this dish. Top each breast with two slices of ham and 1 slice of cheese, so that the entire breast is covered. Sprinkle bread crumbs over the top of the chicken.
  4. Bake for 30 to 35 minutes, or until the chicken is cooked through (clear juices), the cheese is bubbly and the bread crumbs are golden brown. You may want to broil the chicken for a minute or two to really brown the bread crumbs.
  5. While the chicken bakes, melt butter in a medium sauce pan over medium heat. Whisk in the flour to form a roux, cook for 1 to 2 minutes. Slowly pour in the milk and chicken broth while whisking constantly, make sure there are no clumps. Whisk constantly until the mixture begins to thicken, about 5 to 7 minutes. Remove from heat and stir in mustard, Worcestershire sauce, and Parmesan cheese, until the cheese is melted. Season sauce with salt and pepper. Keep the sauce warm.
  6. Remove chicken from oven, plate, and top with sauce. Sprinkle with parsley, if desired.


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  1. says

    I will be making this soon. It looks so good, and I love that the sauce is NOT cream of chicken soup with sour cream!! I know this will be so much better!! Thanks for the recipe.

  2. says

    Okay, my dinner was fabulous. I left the salt out of the sauce part of the chicken recipe and used cream instead of milk and Better Than Bullion instead of a cube, for the chicken part I used up some Gruyere cheese I had in the fridge (I shredded it). It was fabulous, the husband liked it, it was easy and it is now being added to our regular dinner rotation!

  3. says

    Made this for dinner tonight, very good! The sauce is what made it, we even put it over our broccoli. Once in the middle of the recipe I got a bit confused about the chicken and layering. I really wanted to stack the chicken on top. So instead I pounded the chicken out and then rolled it up with the ham and Swiss. The cheese oozed out but it didn't matter you could still eat it. I made three chix breasts for me, husband and our two toddlers. The dog also got a few pieces. :).

  4. says

    When making this chicken.. we are cutting the breast in half, but do we put ham cheese on one half and then put the other on top then the Panko crumb topping? Sorry just confused.

    • Lindsey says

      When I made it the first time, I cut the chicken Brest in the middle ( not all the way) and stuffed with 2 pieces of ham and 2 pieces of Swiss. When I shut the chicken to cover in panko crumbs, I had to stick 2 toothpicks in the middle to make it hold! But it was soooooo good.

  5. says

    Everything is assembled in single layers. All the chicken in the bottom of the dish in one layer. Then a layer of ham across the top of all the chicken, overlap the ham slices a little. Layer the cheese pretty much the same way as the ham.

  6. says

    I was thinking the same thing as meg and carol. Traditionally, CCB has chicken on the top and the bottom, with ham and Swiss in the middle, and if you look really closely at the pics provided that is how it looks, yet she does not mention it, so I am going to make them open faced and see how it turns out.oh, and in looking at the pic again, she only has three on the platter, which is how many breasts it calls for. Not 6 which is what it would be if we left the chicken open faced instead of sandwiching it.
    Also, what is sprinkled on top? parsley? it is not mentioned in either the list of ingredients or the instructions.

    • Kelli says

      I use “Better Than Bullion” which is chicken base and so much better than the dry bullion options!

  7. Andrea says

    Made this tonight & it was wonderful!! It was easy to make, especially since while the chicken was cooking, you make the sauce, & the dinner was done in no time at all!! Thank you so much for sharing, only thing I did differently, was I did season the chicken a little before layering it with all the good stuff 🙂 Thank you again for a great recipe

  8. says

    Made this tonight for dinner! Didn’t have that specific type of bread crumbs so I just used the ones I had. Came out great anyways and everyone loved the “stuffing” (breadcrumbs + butter mixture). Served with corn and egg noodles. I would recommend marinating or beating the chicken prior to cooking though because it will end up melt in your mouth tender rather than tough.

  9. Aimee says

    Made this tonight and the chicken came out awesome but the sauce was WAY too salty.. neither my boyfriend nor I could stomach it so we ate the chicken without the sauce. I followed the recipe exactly except used almond milk instead of milk because my boyfriend is lactose intolerant (so I do this for all recipes that call for milk) but I wouldn’t think that would cause the smack in the face of salt.. not sure what happened but it was very sad!

  10. Ashley says

    This recipe is AMAZING! All the flavors compliment each other so well and it’s easy! I love everything about this recipe. Thanks for sharing.

  11. Elsa says

    This was delicious, made it tonight. But I think I messed the sauce up. It ended up with a glue or paste texture more than a sauce. I followed the recipe to a t and it looked great until the cheese was added. Any idea what could have happened?

    • says

      Two things I can think of….cooked the roux just a smidge too long. Add milk to thin it. Also, my biggest struggle was mastering a smooth sauce after putting the cheese in. We now fiinely grate it then add slowly so it has a chance to melt and not be gloppy.

      Good luck, hope you try again.

  12. L says

    Made this tonight. Big hit! Used the bouillon cube, it just a seasoning, I crushed it with my mortar and pestle. Cutting the chicken in half helps a lot, with adding the ham and cheese it is plenty big. It had a very strong mustard taste, next time I will 1/2 it.

  13. Diane says

    I made this tonight and it was fantastic. Very simple but had bold flavors with the mustard in the sauce – I added a bit more!

  14. candy says

    Hi i made this last week and it tastes magnifico!!!! Omg! Im thi king of doing it d traditional way of rolling up the chicken with d ham and cheese inside. Do i have to adjust d baking time and baking temp? Im not pounding d chicken,just butterflying it to make a flap then put ham and cheese inside before rolling up d breast

    • Julie says

      The baking temp would remain the same. I would definitely bake it a little longer, probably in the 40 to 45 minute range. That’s how long I bake whole chicken breasts for. Basically you want to juices to run clear, but you may want to grab a meat thermometer just to be sure. 🙂

  15. Leslie says

    Delicious! My 5yo told me it was ‘jumping into his mouth’ and had seconds for the first time in a long time! I think I would omit the bullion next time though, with the mustard and Parmesan the sauce has plenty of flavor on its own. Also thinking about trying crushed pretzels for the topping sometime just to switch things up (since I know this is now a regular part of our rotation)!

  16. Bridget says

    Oh my god soooooo good! A definite staple in my house. Sauce was a bit salty. I’d hold the 1/2t of salt. Thanks for sharing this recipe

  17. Stacy says

    I will be making this tonight for the 3rd time. My daughter says this is her favorite way to eat chicken now. That is a huge compliment because she is so picky about food right now. Thanks for a great go-to chicken recipe!

  18. Bridget C says

    I made this for dinner tonight and it was very very good! I also omitted the salt from the sauce and added some extra mustard as I love mustard and wanted a stronger mustard taste – I thought the sauce was perfect. For the chicken I butterflied but didn’t cut all the way through and kept the chix open faced topped with ham, cheese, then panko mixture cooked for 30 min. it was just right. My fiancee loved the dish; I will definitely be making this again.

  19. MangaLisa says

    Made this for dinner tonight! Turned out marvelous. I used a trader joe concentrated chicken flavor packet instead of a bullion cube… Turned out good!!! Hubby said this is “company food”… Lol

    • Julie says

      Gotta love “company food” Hehe. I hadn’t heard for TJ’s flavor packets. I’ll have to give those a try. Thanks for sharing!

  20. Diane says

    This was delicious and easy. I test drove it for myself by making one breast and all the sauce. Nice make ahead dish for company. I had no Dijon, so I used a little dry mustard. It as very good. Added pan juices from the chicken to the sauce. Will use the extra sauce elsewhere.

  21. Tina Parker says

    SUPER RECIPE !!!!! Only tweak I will make next time is to REDUCE the Dijon. Its not bad using the whole Tablespoon; It was just stronger than it needs to be. It goes together so fast and easy and is done so quickly this could easily be used for a large party, church supper or community dinner. It didnt even fall appart when it was served. My husband said to DEFINATELY KEEP this recipe = )

  22. Savannah says

    Just wanted to let you know this is AWESOME! I just made it for dinner tonight and my 2 year old who refuses everything gobbled it up! I had seconds myself! Super duper yummy! I put in the whole tablespoon of dijon and will probably put in more next time! I’m not actually a dijon fan, but I found the flavor to be nice and light and wouldn’t mind it stronger! I guess it all comes down to personal taste. Anyway, thanks so much for sharing!! Love it!

  23. says

    made this for my parents the LOVED it!!! im making it again tonight. the sauce goes perfectly with the dish.
    Defiantly one for the cookbook

  24. Erica Cummins says

    I came across this post on Pinterest recently and I made this tonight for my husband and myself. It was so easy and ABSOLUTELY DELICIOUS! (Sorry for the capital letters, it was just that good!) This is a definite keeper! Thanks so much for a great recipe! I’ll be subscribing to your posts immediately! Take care!

    • Julie says

      Hi Erica. I’m so happy you liked it! It’s definitely become one of our favorites. I’m glad to see you’ll be sticking around. I’d love to hear more as you try some of my other recipes. 🙂

  25. Joy says

    Followed the receipe exactly and I have to say, I will never make this the traditional way again. Very easy and tasty! Thanks!

  26. Elizabeth says

    Made it into our dinner rotation for good! The sauce definitely gives it the boost of flavor as the chicken parcels need a little something on their own. I think I’ll add garlic salt to the breasts next time before adding toppings. It was still great as is though. Super fast and definitely a great comfort food dish. My 3 year old loved it too!

  27. Whitney says

    This recipe is awesome! The chicken came out moist and delicious and I haven’t even tried it with the sauce yet but I’m sure it will be good too.

  28. says

    I have been making Chicken Cordon Blu for the past 30 years. I was very pleased to come across your version on Pintrest.. It is much faster and easier to make than the traditional method and the sauce was the crowning touch! I will be using your recipe a lot. Thank you!

  29. says

    I made this last April for my anniversary dinner. It was so incredibly delish! I have a house full of kids under the age of seven, and every one of them loves this dinner as well. The only thing I do differently than directed is grate my cheese instead of slicing. It’s so much easier to make than traditional Cordon Bleu, but honestly it’s way yummier. Making again tonight, so excited for dinner! YUM 🙂

    • says

      So glad you liked it! I always worry the chicken won’t cook through all the way when I roll it – I had a cooking fiasco one night that resulted in some raw chicken. This is definitely my go to way to make cordon bleu now. 🙂

  30. says

    I like chicken cordon bleu but never make it b/c it’s so dang fussy. This layered/casserole version is very clever, Julie! Thank you for sharing with See Ya in the Gumbo. This is a chicken cordon bleu I have the patience to make.

  31. Kristi says

    I made this for supper tonight and it was SO good! My husband and son really liked it too. I’ve tried another chicken cordon bleu recipe and it was a lot more work with having to roll the chicken breasts up with the ham and cheese and tie with kitchen string. I’ll definitely make this again! I almost didn’t make the sauce due to not having enough time, but I’m glad I did make it. It was really good and added to the dish.

    • says

      Hi Charissa. I’ve only ever made this recipe with thawed, raw chicken breasts. If you’re using a prepared chicken breast (cooked through), I’d thaw the chicken, top the breasts as directed, and bake at 350 for 15 or 20 minutes to warm to chicken through. Or less depending on your chicken’s starting temperature, and then turn on the broiler to finish melting the cheese and brown up the bread crumbs. Hope this helps!

  32. angela says

    Just finished serving this to my husband, and it was a success. The sauce is what made this dish, and I’m willing to bet, that sauce recipe would be great on other white meats auch as fish and pork. Printed and saved for future use. Thanks for this impressively tasting simple recipe!

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